Description

These Date and Strawberry Crostini with Balsamic Glaze are the perfect sweet and savory appetizer. Made with creamy vegan cashew cheese spread on toasted gluten-free baguettes, topped with chopped dates and strawberries, then drizzled with a balsamic glaze. They’re simple yet elegant, perfect for summer entertaining, parties, or an easy elevated snack.

Ingredients

Units Scale

Cashew Cheese

1 cup raw cashews (soaked 4+ hours or quick-soaked)
1/2 cup unsweetened plant milk
2 tablespoons lemon juice
1 tablespoon avocado or olive oil
1 tablespoon nutritional yeast
1/2 teaspoon salt
1/4 teaspoon garlic powder

For the Crostini

1-2 gluten-free baguettes, sliced
2-3 tablespoons avocado oil/olive oil

Toppings

6-8 Medjool dates, pitted and chopped (I suggest these)
1 cup fresh strawberries, chopped
Balsamic glaze (store-bought or homemade)
Fresh basil leaves

Instructions

Soak raw cashews in water 2-3 hours or hot water for 15-20 minutes. You may also do this the night before and keep them in the refrigerator.
When you’re ready to make the cashew cheese, drain and blend the soaked cashews, plant milk, lemon juice, olive oil, nutritional yeast, salt, and garlic powder until completely smooth.
Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush lightly with olive oil on both sides, and bake for 8–10 minutes until golden and crisp, keeping an eye on them to make sure they don’t burn.
Meanwhile, add the chopped dates and chopped strawberries to a bowl and stir to combine. Remove the crostini from the oven and allow them to cool for a few minutes and then spread a generous layer of the cashew cheese onto each crostini.
Top with the chopped dates and strawberries. Drizzle with balsamic glaze and finish with fresh basil leaves and serve right away.

Notes

READ THE BLOG POST FOR MORE INFORMATION!

These are best enjoyed right away for the freshest flavors and textures.

Prep Time: 20 minutes
Cook Time: 8-10 minutes
Category: Appetizers